Banana Chocolate Chip Muffins (Tall, Bakery-Style)

Looking for bakery-style banana chocolate chip muffins with tall domes and a soft, super-moist texture? These fluffy muffins are made with Greek yogurt and ripe bananas, packed with semisweet chocolate chips-perfect for breakfast, snacks, or dessert.

 

Why You'll Love These Muffins (Recipe Highlights)

• Bakery-Style Tall Muffins: I start baking the muffins hot at 425°F for 10 minutes, then drop to 350°F so the muffins spring high and get that restaurant-quality, golden cap-no specialty pans needed. They freeze beautifully, too!
• Greek Yogurt Makes All the Difference: I use plain Greek yogurt + neutral oil for extra moisture and a subtle tang. It's a secret ingredient that keeps these muffins tender without feeling heavy - just like my Blueberry Greek Yogurt Cake and Pear Almond Cake.
• I use a LOT of Chocolate: I'm not shy with the chocolate chips in this one. There's a cup in the batter, and I also showered a few extra on top for good measure right out of the oven-because more chocolate is always better. My husband and I would usuallly split one banana chocolate chip muffin for a light after-dinner dessert. They are also perfect for back-to-school routines, holiday brunches, or anytime you crave a homemade chocolate treat like my Flourless Chocolate Cake or Chocolate Pear Cake.
• Perfect for Using Up Overripe Bananas: I always seem to find a few too-brown bananas at the end of the week. This recipe uses three or four (1½ cups mashed ripe banana), making it ideal for reducing food waste and baking something delicious. If you don't like chocolate but do have overripe bananas, you can make my Strawberry Banana Bread Muffins or super popular Walnut Banana Bread instead.
• Chill the Dough for Extra Height (Optional): I tested chilling the batter; a brief rest thickens it so the muffins rise taller. It's perfect if you want a "show-off" dome for entertaining or brunch.

You'll Need These Ingredients:

How To Make Banana Chocolate Chip Muffins (Step-By-Step Photos)

You'll find the complete recipe (with the ingredients amounts + directions) by jumping directly to the recipe card below- but here's a brief overview (with helpful process shots and success tips) of what you can expect when you make these delicious muffins:

• Prepare: Preheat the oven to 425°F. Line a 12-cup muffin pan or generously grease it.
• Mix dry ingredients: In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, and salt.

• Stir in the chocolate chips to the dry ingredients.

• Mix wet ingredients: In a separate bowl, whisk the mashed bananas with the oil, eggs, vanilla, and Greek yogurt until smooth.
• Fold the wet mixture into the dry just until combined-expect a thick, slightly lumpy batter. (Optional: cover and chill for 30 minutes or overnight for taller, softer muffins.)

• Fill the muffin cups to the very top.
• Bake at 425°F for 10 minutes, then-without opening the oven-reduce to 350°F and bake 10-15 minutes more, until risen and golden and a toothpick comes out clean.
• Sprinkle a few extra chocolate chips on top right out of the oven.
• Cool in the pan for 5 minutes, then transfer to a wire rack.

How We Tested This Recipe

• Chocolate Chips Amount: We tested this recipe with 1½ cups of chips but found 1 cup gave a better balance between banana flavour and chocolate. Feel free to use milk, dark, or mixed chocolate chips-just don't exceed 1½ cups total.
• Muffin Pan Liners: We did test to bake these muffins without liners in a well-greased muffin pan. If baking without liners, make sure your pan is very well greased. If using liners, they may stick slightly when the muffins are still warm (but who can wait?). They peel off more cleanly once the muffins are fully cooled or chilled.
• Simple Swaps: You can substitute dark brown sugar with the same amount of light brown sugar. I've baked these banana chocolate chip muffins with both Greek yogurt and sour cream-with equally great results!

Tips for Success

• Mix by hand: You can make the whole recipe with a whisk and spatula-no mixer needed and less washing up (also helps prevent overmixing).
• Use very ripe bananas: Look for bananas with heavily speckled or black skins. The riper they are, the sweeter and more flavorful your muffins will be. 
• Coat chips in flour first: Adding the chocolate chips to the dry mix helps coat them in flour, which suspends them in the batter for more even distribution. 
• Don't overmix your batter: This is key for a tall, domed muffin. 
• Chilling the batter improves the muffin height, texture, and flavor. It is optional, but even 30 minutes will make a difference.
• Fill each muffin cup to the brim for that signature domed muffin look. If your batter doesn't stretch to all 12 cups, under fill a couple and fill the rest completely. You'll get better results than spreading the batter thinly across all.
• Hot start, then lower: Starting at 425°F gives the muffins an initial blast of heat to rise quickly. Lowering the temp to 350°F ensures they bake evenly without over browning.

More Muffins Recipes To Try

• Pumpkin Cream Cheese Muffins
• Strawberry Banana Bread Muffins
• Mixed Berry Greek Yogurt Muffins
• Breakfast Egg Muffins